Since the red velvet cupcakes are the craze at the moment, I would love to kickstart my baking ramblings with a recipe adapted from Chuck Hughes Day Off. Everywhere you read about its red velvet! This cake has actually been around for awhile and just made more popular around last year into 2011. I have come across afew red velvet recipes but I simply love this one, as the recipe does not use butter, but yoghurt and oil. The result is a light texture and not too sweet. Furthermore as one can see, the colour is not so red, because I like the colour to be a little on the deep dark red almost burgundy shade. I am not a fan of throwing so much red colouring in it, and then you have that weird taste of colouring mixed with chocolate. Nonetheless there is another recipe that I would like to share later on, plus you only live once so what the heck, eat and be merry (but also in moderation)! The frosting on top is mascarpone cheese, if you like you may change it to a butter cream cheese frosting or just plain old simple vanilla buttercream, to have those fancy peaks on top. Trust me this cake is a winner, and definitely a favourite with my friends.
Red Velvet Cupcakes 1
11/2 cups sugar (300g)
11/2 cups canola oil (375ml)
1 cup plain yoghurt (250ml)
2 tbsp red coloring (Wilton’s Christmas Red, I used Burgundy and Christmas red mix 30ml)
1 tsp vinegar (5ml)
1 tsp vanilla extract (5ml)
21/2 cups flour (500g)(I used plain flour)
1 tbsp cocoa (15g)
1 tsp baking soda (5ml)
1 tsp salt (5g)
2 cups mascarpone cheese (use 500g)
1 cup icing sugar, sifted (use 250g)
1/2 cup whipping cream (at least 35% fat I use Emborg or Arla)
Zest of a lemon
Method for cupcakes:
1. Preheat oven to 350F ( 180C every oven is different so gauge)
2.In a food processor, standing mixer or using hand held mixer, beat the eggs with the sugar until pale, add the oil, yoghurt, food colouring, vinegar and vanilla extract. Mix well.
3.Add flour, baking soda and salt, fold in well.
4.Place cupcake papers into a 12 hole muffin pan, fill up each one only 1/2 way through so batter doesn’t overflow, and bake, rotating halfway for 25-30mins. (I baked mine about 20mins.) Once batter is used up remove and cool.
1.In a bowl, beat the mascarpone cheese, icing sugar cream and lemon zest together until mixture is smooth.
2.Spoon a dollop of mascarpone cream on the cupcakes. Sprinkle with red coloured sugar if u wish.